Over the past few years the whisky-drinking world has been introduced to several new products that claim to produce high-quality liquor in just a fraction of the time usually required to age single malt spirits.

Two Virginia Tech researchers are working on the first-ever formal sensory study on the aging characteristics of American whiskeys in hopes of informing whiskey recipe development and aiding distillers in fine-tuning their aging processes.

With a trade war heating up between the United States and other countries, the issue of tariffs on whiskey, particularly bourbon, is rapidly becoming a focal point of concern for the greater spirits industry.